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Spice Bars Recipe

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Update on theSt. Nicholas Bars that my mom makes every December 5th… this year she amended the recipe to make it vegan and low glycemic. She emailed the recipe to me, so here it is!

Between the chai latte-esque flavors, newly health-conscious ingredients, and tasty versatility (they’re just as good with a morning latte or afternoon cup of tea as they are for big holiday or birthday celebrations), there’s so much to love. What’s best is that because of the chewy texture, the bars freeze like a dream, meaning you can make a big batch one evening and reap the rewards for weeks or months. Just thaw one or two at room temperature overnight for a grab-and-go morning treat!

Toast slivered almonds in a pan. They only need about 5 to 10 minutes, and make sure to shake the pan a few times so they don’t burn! Remove from heat and set aside.

In a large bowl, mix together all the dry ingredients except for the sugar. Add the almond essence.

Add the remaining ingredients (the honey, sugar, and cold water) in a pot. Heat to a simmer and stir for about 5 minutes. If you’d like crunchier Spice Bars, let this mixture cook a little longer. Just be careful not to let it boil over — it can happen fast!

Combine the wet and dry mixtures and stir. At this point, your dough should be hot, thick, and sticky.

Spoon the dough into a greased and floured 11×17 jelly roll pan. Use wet hands into to press it into the pan until evenly spread.

Bake for 20 minutes

While the Bars bake, mix together the powdered sugar, almond essence and lemon juice for the frosting. Slowly add 5 tsp. cold water and stir to make a soft, spreadable paste, then chill.

When the Bars are done baking, let them cool before adding frosting. Spread frosting evenly on top.

Time to bring those toasted almonds back into the mix! Sprinkle them on top of the frosted bars and press them in, to make sure they stick.